Vegetable Bean and Noodle Casserole



Ingredients:
- 1 1/2 cups onion, diced
- 1 1/2 cups celery, diced
- 3 tbsp Salad Oil
- 1/3 cup whole wheat flour
- 3 cups veggie broth
- 1 medium potato peeled/graded
- 1/2 lb fresh mushrooms, sliced
- 1 tomato, peeled/chopped
- 1/2 tsp rosemary
- 1/2 tsp thyme
- 1/2 tsp sage
- 1/2 tsp salt, seasoning
- 1/4 tsp pepper, seasoning
- 1/4 tsp mustard, dry
- 2 cups soy beans, cooked
- 3 cups noodles, whole wheat cooked
- 3 tomatoes, medium size, sliced
- 1/3 cups parsley, minced


Directions:
1. Saute onion and celery in oil in a large Dutch oven until soft.
2. Stir in flour; cook several minutes, stirring over medium heat.
3. Reduce heat; slowly add soy bean stock, stirring constantly
4. Add carrots, potatos, mushrooms, chopped tomato, herbs, and seasonings; bring to a boil to thicken, stirring constantly.
5. Remove from heat and set aside.
6. Alternate layers of soy beans and noodles in a greased 12x8x2 inch baking dish pour some of the vegetable gravy over each layer. (Gravy should come almost to the top of mixture).
7. Arrange tomato slices over top; sprinkle with parsley.
8. Bake in preheated oven at 350 degrees for 40 minutes.


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